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Article: Gluten-Free Pumpkin Maple Donuts

gluten-free pumpkin donuts

Gluten-Free Pumpkin Maple Donuts

Fall is synonymous with pumpkin everything! We’ve all seen a few products that have no business being pumpkin-ized, but donuts are definitely not one of them — you're going to 🧡 this recipe from our talented friend Ciarra Siller.

🎃 🎃 🎃 🎃 🎃

This is not only the best donut recipe I’ve ever made, but also the best pumpkin recipe. If you like a tasty donut that's also high in protein with no refined sugar, this one's for you — glazed with creamy maple frosting made from protein powder, coconut oil, almond milk, and sugar-free maple syrup, then topped with crushed pecans.

Gluten Free Pumpkin Maple Protein Donuts

After making these donuts, I put them in them in my Stasher bag (the half-gallon bag is perfect for a full batch) and placed them in the fridge for later. Because Stasher bags are made with food-safe platinum silicone and have a Pinch-Loc™ seal, you can count on moist and flavorful baked goods for much longer than usual. No donut will go to waste AND you'll eliminate waste from disposable plastics — win-win!

Gluten-Free Pumpkin Maple Donuts

Donut Ingredients

  • 1/2 c brown rice flour
  • 1/4 c almond flour
  • 32g vanilla protein powder
  • 2 eggs, whole
  • 1/4 c + 2 tbsp pumpkin puree
  • 1/4 c unsweetened almond milk
  • 1/4 c coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder

Maple Glaze Ingredients

  • 2 tbsp coconut oil, melted
  • 1 tbsp all natural sugar-free maple syrup
  • 16g vanilla protein powder
  • 1 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract


  • Crushed pecans


  1. Preheat oven to 350°F and prepare a standard sized donut mold pan with non-stick spray.
  2. In a large bowl, beat the eggs, pumpkin, almond milk, and vanilla extract until fluffy.
  3. Add in the brown rice flour, almond flour, protein powder, coconut sugar, cinnamon, baking soda, and baking powder. Mix until all ingredients are incorporated.
  4. Place the batter into a reusable piping bag and pipe the batter into the donut molds. Mine filled 7 molds.
  5. Bake donuts for 10-12 minutes.
  6. Once donuts are cooled, stir together the melted coconut oil, maple syrup and vanilla. Whisk in the protein powder until smooth. Add the almond milk and continue mixing until incorporated. Dip each donut into the glaze and top with crushed pecans.

Gluten Free Pumpkin Maple Donuts

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 7 donuts
Serving Size: 1 donut
Calories per serving: 132
Fat per serving: 6g
Carbs per serving: 12g
Protein per serving: 7g

Recipe shared with permission from our talented friend Ciarra Siller of Connect with Ciarra on Instagram!